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1
Preheat the oven to 350.
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2
In a large, deep skillet of boiling water, cook the husked tomatillos and jalapeno over moderately high heat until softened, about 10 minutes.
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3
Drain the tomatillos and jalapeno, then transfer them to a blender and puree until the salsa verde is smooth.
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4
Wipe out the skillet and heat the 1/4 cup of olive oil in it.
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5
Add the salsa and bring to a boil over moderately high heat.
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6
Season with salt and pepper.
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7
Spoon a few tablespoons of the salsa into each of two shallow 5-by-10-inch baking dishes.
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8
In a medium skillet, heat 1/4 inch of olive oil until shimmering.
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9
Using tongs, dip a tortilla in the hot oil until coated and cook over medium heat, turning once, until pliable, about 10 seconds.
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10
With the tongs, carefully lift the tortilla out of the oil and dip it into the hot salsa, making sure to coat both sides.
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11
Transfer the tortilla to a large plate.
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12
Repeat with the remaining tortillas, stacking them on the plate.
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13
Arrange 8 of the tortillas on a work surface and spoon the shredded chicken in the center of each one; season with salt and pepper.
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14
Roll the tortillas into loose cylinders and transfer them to one of the prepared baking dishes, seam sides down.
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15
Repeat with the remaining tortillas, filling them with the shredded cheddar cheese.
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16
Spoon the remaining salsa verde over the enchiladas and sprinkle them with the crumbled queso fresco.
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17
Bake for about 30 minutes until the enchiladas are hot and the salsa is bubbling.
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18
Serve the enchiladas with the sour cream, lime wedges, cilantro, onion, tomatoes and additional queso fresco on the side.
